Rob Lawson

Sous Chef

Houston native, Rob grew up shrimping with his grandparents in the Gulf for much of his childhood, which led to a love for food at a young age. Since then, Rob has gained extensive experience in the restaurant industry. After attending Le Cordon Bleu in Austin, he moved to New York to open Restaurant Gordon Ramsey at the London Hotel. From there, Rob went on to open Allen Delancey in the Lower East Side before moving to Los Angeles to open Hotel Belair. Returning to Texas to join the Hai Hospitality group in 2014 and has worked at Uchi, St. Philip, Uchi Houston, and Top Knot.